| 摘要 |
A method for cutting an animal knuckle which has previously had the kneecap and all bones removed to provide meat products having substantially economic value comprises removing substantially all fat from the exterior surface of the knuckle. The principal muscles of the knuckle are located and identified. The knuckle is cut along one or more seams extending through the knuckle and around portions of the principal muscles to remove at least one principal muscle from the remainder of the knuckle. The removed muscle is denuded by removing substantially all cartilage, fat, connective tissue, membrane, and other non-muscle material from each outer surface to provide essentially a solid piece of meat. The denuded muscle is cut into at least two generally solid meat products, each meat product being very low in fat content and of relatively high economic value. Each of the meat products is tenderized prior to being sold to a consumer.
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